Mariana Franco Junqueira, Fabiana D´Angelo and Cássia Jácome brought together the delicious combination of fruit and chocolate
In recent years, the pistachio Easter egg has been a trend among artisan pastry chefs and big brands. Three professionals told us what their creations are to sweeten this Easter.
In recent years the pistachio Easter egg has caused a sensation among artisan pastry chefs and even big brands have picked up on this trend, which continues to be successful.
This year many professionals have bet on new flavors that promise to be the favorites of the moment. Taste I spoke to three bakers to find out what sweets they invented to sweeten this Easter.
Mariana Franco Junqueira, who usually makes incredible cakes and whose famous clients include Virginia Fonseca and the Justus family, created the white chocolate ganache egg with vanilla caviar and raspberry syrup.
“This flavor was born from a market trend after the success of the Argentine dessert Franui. We decided to present a version of this product, but with our own identity. We use our artisanal raspberry jelly and a Belgian white chocolate ganache, with caviar of Vanilla Brasil which with its sweetness balances the acidity of the raspberry. And to match it we chose Callebaut milk chocolate, since it is my favorite and also that of our customers, milk chocolate represents 90% of our sales of chocolate. It makes a big difference in the combination of ingredients,” he explains.
Check out this photo on InstagramA post shared by Dolci e Regali! Parties and Weddings throughout Brazil (@marianafrancojunqueira)
According to the pastry chef, in the tastings offered in the shops, she was able to see that the combination was “perfect”.
“It was sold out every day. Then the awards came, the egg was among the best in the major publications (Forbes, Paladar/Estadão and Lofficiel), so now it became even more evident that this will undoubtedly be the flavor most sought after in our stores”, he completes. A 650 gram egg costs R $ 468.80.
Fabiana D’Angelo, famous in Rio for her delicious brigadeiros in varied flavours, says pistachio is still on the rise this year and also reveals that grape and strawberry flavors are a hit in her stores.
“The pistachio one made with white chocolate, we put a little pistachio paste on the shell and a piece of toasted pistachio. Then comes a thick layer of pistachio brigadeiro with chopped pistachios, then we close the same shell with pistachio chocolate. And they are two bands that we stay together, a mega success”.
The strawberry egg emerged thanks to the success of fruit candies, the store’s flagship product.
“We turned it into an egg, so it’s a milk chocolate shell, a layer of black brigadeiro, a huge layer of strawberry, the white brigadeiro, we close it with dark chocolate and then we wet the strawberries and glue them on top, which is also delicious”, he concludes.
Check out this photo on InstagramA post shared by Brigadeiros Fabiana D’Angelo (@brigadeirosfabianadangelo)
Half a spoonful of egg in a 500 g box costs R$ 160. Some of the flavors available are: tapioca with kiss, lemon tart, white brigadeiro with strawberry and white brigadeiro with grape. The 505g truffled pistachio egg costs R$195.
Cássia Jácome, from Maria Antonieta Doces, based in Belo Horizonte (MG), tells us what the shop’s best-selling flavors are.
“We followed the trend with a semi-sweet chocolate shell egg, truffled with pistachio caramel. With lots of whole pistachios to chew,” he says.
“Another highly sought after one is the egg with chocolate shell and truffle, a mix of red fruits and cream, which contrasts the tartness of the fruits with a balanced cream.” he concludes.
Half an egg, weighing 300 grams, costs R$83 and the whole egg, weighing 600 grams, costs R$131.
Check out this photo on InstagramA post shared by MARIA ANTONIETA (@mariaantonietadoces)
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Source: Terra
Ben Stock is an accomplished author and journalist, known for his writing on healthcare. He currently works as a writer at 247 news updates, where he has established himself as an expert in the field. With a dedication to accuracy and a passion for informing others, Ben’s writing provides readers with a comprehensive understanding of the latest developments in healthcare.
